“The Ruby is a fruit-centric drink,” says bartender Tony Abou-Ganim. “I use a vodka with a good structure, rich mouthfeel and diverse fruit flavors. A potato-based vodka is ideal to help soften and moderate the drink’s bitter and floral elements.”
- 1 1/2 ounces vodka
- 1/2 ounce Aperol
- 3/4 ounce St-Germain elderflower liqueur
- 3/4 ounce freshly squeezed ruby red grapefruit juice
- 3/4 ounce freshly squeezed lemon juice
- 1 tbsp egg white
- Garnish: grapefruit twist oil
Add all of the ingredients in a mixing glass, and shake with ice until well-mixed and the egg white is emulsified.
Strain into a chilled coupe, and express a grapefruit twist over the top.
